Regions of popularity: Nationwide

Beer type: Vollbier

Original extract: min. 11%

Alcohol content: appr. 4,8 - 5% vol.

Fermentation type: Bottom-fermenting

Characteristics: Very dark beer, full-bodied: no uniform taste characteristics.

Brewing process: Fermented with bottom-fermenting yeast using dark special and roasted malts

History: Dark brown beers used to be predominant in Germany. The consumption of Schwarzbier was first documented in Thueringen in 1543; originally brewed top-fermenting.

Serving conventions: Best served at 8 degrees Celsius, typically served in Schwarzbier goblet glasses.